Across
- 1. Comprised of 2 pints or 32 fluid ounces.
- 4. A bacteria, virus, or other microorganism that can cause disease.
- 6. Habits that include keeping hands, hair, and body clean, and wearing clean and appropriate uniforms.
- 9. The path food takes from purchasing and receiving, through storing, preparing, cooking, and serving.
- 13. The temperature range in which bacteria can rapidly grow.
- 16. The amount of food you choose to eat at any one time.
- 18. A small, savory dish, served at the beginning of a meal or parties. Three bites or less.
- 19. A small dish served at the beginning of the meal. Eaten in 15-20 bites.
- 20. The cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel.
Down
- 2. One third (1/3) of a Tablespoon.
- 3. An incident in which two or more persons experience a similar illness after ingestion of a common food or
- 5. An hors d'oeuvre served on an edible base.
- 7. Device used to keep food handlers' hair away from food.
- 8. There are 8 of these in one cup.
- 10. An acronym used to describe the conditions necessary for bacterial growth.
- 11. To make something clean and hygienic.
- 12. The process of unintentionally transferring microorganisms from one substance to another, with harmful effects.
- 14. De-boned leg and thigh of a chicken, stuffed with sausage or other ingredients.
- 15. An organism that can be seen only through a microscope.
- 17. Protective covering used to properly bandage cut or wound on the finger.
- 20. Scalding vegetables in boiling water or steam for a short time